Quick And Easy Chocolate Cupcake Recipe
Butter,softened: 5 oz (150g)
Castor sugar (superfine): 5 oz (150g)
Flour (self-raising): 6 oz (175g)
Cocoa powder: 2 tbsp
Vanilla extract: 1 tsp
Cream: 2 cup
Castor sugar: 1 1/2 cup
Pre-heat the oven to 350°F (180°C). Put cupcake papers in 12 cupcake pan. Beat the eggs lightly with a fork in bowl and then add all other ingredients and beat with an electric mixer for 2 minutes, until the mixture is light and creamy. Pour the mixture evenly in the cupcake pan cup and bake for 18-20 minutes until risen and firm to touch. Take out from oven and let cool for 5-10 minutes and then transfer to a wire rack. Allow to cool fully before icing.
Put suger and cream in a bowl and beat until it becomes thick. Add any liquid food color or cocoa powder. Use icing cone for icing and make your cupcakes even prettier with edible decorations.
TIP: Before you beat the cream chill it in refrigerator, it will help the cream to thicken faster.
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